What does the culinary term fumet mean?

"Fumet" is a French culinary term that refers to a concentrated stock made from fish bones, seafood shells, or meat bones. It's essentially a flavorful base used to add depth and richness to sauces, soups, and other dishes.

Here are some key things to know about fumet:

* Flavor Profile: The flavor of a fumet is intensely savory and complex, depending on the ingredients used. It can be delicately sweet, briny, or even slightly bitter, depending on the specific ingredients and the cooking method.

* Preparation: It's made by gently simmering the bones and shells in liquid (usually water or white wine) with aromatics like onions, carrots, and celery.

* Uses: Fumet is a versatile ingredient and can be used in a variety of dishes, such as:

* Soups: Fish soups, bouillabaisse, seafood chowder

* Sauces: Velouté sauces, beurre blanc, seafood sauces

* Risotto: Seafood risotto

* Stews: Seafood stews, fish stews

* Distinction from Stock: While similar to a stock, fumet is more concentrated and often has a deeper, more intense flavor due to the shorter cooking time.

So, in essence, a fumet is a flavor powerhouse that can elevate any dish to the next level.